Ginger Peach PIe

 
 
 
 

In the peak of summer, you can count on us to be noshin' on peaches. This ginger peach pie recipe by Kate Lebo is an ideal transformation of fresh peaches to pastry stardom.

We both love to bake pies and have done so for years, but we often turn to Kate Lebo's "Pie School" for recipes and inspiration. Kate's gift is creating approachable recipes for the at-home baker, all of which have a great balance of tangy and sweet flavors. She encourages you to taste the fruit as you go, adjusting the sugar, salt and lemon juice for your own tastes. We did this and prefer half the amount of fresh ginger (1 Tablespoon) and an extra dash of lemon juice.

In a previous video, we walked through Kate's all butter pie crust recipe. For this ginger peach pie, we used that dough and rolled out a top and bottom crust to encase the juicy fruit filling.
The result is a flakey, golden crust sparkling with turbinado sugar and a zingy peach filling, ripe with flavors of ginger, warming spices and quintessential summer.


 

Ingredients

  • 1 double crust pie dough (check out our All Butter Crust!)

  • 3/4 cup honey

  • 2 Tbsp peeled and finely chopped fresh ginger

  • 5 large, ripe peaches or nectarines ( about 2 lbs)

  • Juice of 1/2 lemon

  • Pinch of cayenne

  • Pinch of ground nutmeg

  • Pinch of salt

  • 5-6 Tbsp flour (depending on how juicy the peaches are)

  • 2 Tbsp chilled, unsalted butter, cut into small pieces

  • Egg wash (1 egg white beaten with 1 tsp water)

  • Demerara or Turbinado sugar

 

Instructions

  1. Make dough and refrigerate it for at least an hour, or even overnight - (our favorite crust recipe is our All Butter Crust!). Roll out the bottom crust and place it in a 9 - to 10-inch pie plate. Refrigerate rust while you prepare the next steps of the recipe.

  2. In a small saucepan, combine the honey and ginger and warm it over low heat for 15-20 minutes. While the honey is warming, peel, pit and slice the peaches so they’re about 1/4 inch thick.

  3. Place the slices in a large bowl and add lemon juice, cayenne, nutmeg and salt. Pour in the warmed honey and ginger and mix gently until the honey and spices are evenly distributed. Taste and adjust flavors as needed.

  4. Gently stir in the flour and set the filling aside.

  5. Preheat the oven to 425 degrees. Roll out the top crust and remove bottom crust from the refrigerator.

  6. Using a slotted spoon, put the peaches into the bottom crust. Pour the remaining juice from the bowl on top, stopping about 1/2 inch below the rim of the pie plate. Scatter the 2 Tbsp of butter chunks on top of the filling then drape the top crust over. Trim off any part of the top crust that is much longer than the bottom crust then gently fold the top crust over the bottom crust — crimp the two crusts together using your fingers to seal.

  7. cut generous steam vents in the middle of the pie and brush the top with prepared egg wash. Sprinkle with demerara or turbindao sugar.

  8. Bake the pie in the middle of the oven for 15 to 20 minutes, until the crust is blistered and blond. Reduce heat to 375 degrees and bake for 35 to 45 minutes more, until the crust is golden and the juices start to buttle slowly at the edges.

  9. Cool on a wire rack for at least an hour before serving (if you can help it).